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Recipe: Gruyere crisps (on this page) Recipe: Quick herb foccacia (on this page) Recipe: Petite lamb meatballs (on this page)
Recipe: Gruyere crisps (on this page) Recipe: Quick herb foccacia (on this page) Recipe: Petite lamb meatballs (on this page)
Start with a piece of Gruyere that is 1 inch thick. Cut rind away. Using a peeler or mandolin, slice the Gruyere thinly. Place cheese pieces on parchment-lined sheet pan 1/2 inch apart. Bake in 350° oven until bubbly and slightly brown. Allow cheese to cool and crisp. Remove cheese crisps with offset spatula.
Makes 25 to 30 crisps
Dissolve yeast and sugar in warm water, and allow yeast to bloom.
In the bowl of a food processor fitted with the metal blade, add dry ingredients. Pulse 3 to 4 times to mix ingredients.
With motor running, pour in olive oil, then pulse 5 to 6 times.
Add yeast mixture, and continue to process for 1 minute or until the dough comes together and forms a ball.
Turn dough out on lightly floured surface and lightly knead dough 3 to 4 times or until it’s smooth. Turn into a well-oiled bowl. Cover with a dry towel or plastic wrap. Set in a warm place to double in size, about 45 minutes.
Punch dough down and let rest for 5 minutes. Generously oil a 14-inch tart pan and carefully slide the dough into the pan. Spread the dough out to the edges with fingertips. Make dimples in dough with fingertips and top with sundried tomato pesto and balls of ricotta cheese. Drizzle the top with olive oil and a light sprinkling of salt.
Bake at 400 degrees until golden brown and cooked through, about 20 minutes. Before cutting, sprinkle chopped or sliced olives on top.
Makes 16 servings
For meatballs:
Heat medium skillet on medium heat and sweat onions and garlic. Season with salt and pepper. Cook for 3 to 4 minutes or until onions are translucent. Add green chilies, ground coriander and fennel and saute for another 3 minutes. Set aside to cool.
In a large bowl, combine ground lamb and the remaining ingredients. Combine lightly with a fork. Using your hands, lightly form the mixture into 3/4-inch meatballs and place them on parchment-lined sheet pans 1/2 inch apart. Bake in 375° preheated oven for 18 to 20 minutes or until browned and cooked through.
For yogurt sauce:
Combine all ingredients, then season to taste. Chill before serving.
Serve warm meatballs sprinkled with fresh parsley and chilled yogurt sauce.
Makes 40 meatballs
© 2013 NBCNews
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